Directions:
- In a soup pot over medium heat, warm oil.
- Add onion and saute'.
- Add garlic and cook 30 seconds longer.
- Add potato, salt, thyme, red pepper flakes, and stock/broth.
- Bring to a boil, reduce heat, cover, and simmer 15 minutes.
- Add roasted red peppers and cook 5-10 minutes until flavors are blended.
- Puree w/ blender stick or in batches (food processor or blender).
- Return to pot and add buttermilk (milk or half & half). Gently heat to serving temperature.
- Ladle into bowls, top with sour cream & chives.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 209.06 Kcal (875 kJ) | ||
| Calories from fat | 88.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.78g | 15% | |
|---|---|---|---|
| Cholesterol | 11.24mg | 4% | |
| Sodium | 594.3mg | 25% | |
| Potassium | 490.76mg | 10% | |
| Total Carbs | 22.74g | 8% | |
| Sugars | 10.71g | 43% | |
| Dietary Fiber | 2.69g | 11% | |
| Protein | 7.36g | 15% | |
| Vitamin C | 90.6mg | 151% | |
| Vitamin A | 2.5mg | 85% | |
| Iron | 38.2mg | 212% | |
| Calcium | 98.7mg | 10% | |
| Amount Per 100 g | |||
| Calories | 53.87 Kcal (226 kJ) | ||
| Calories from fat | 22.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.52g | 15% | |
|---|---|---|---|
| Cholesterol | 2.9mg | 4% | |
| Sodium | 153.14mg | 25% | |
| Potassium | 126.46mg | 10% | |
| Total Carbs | 5.86g | 8% | |
| Sugars | 2.76g | 43% | |
| Dietary Fiber | 0.69g | 11% | |
| Protein | 1.9g | 15% | |
| Vitamin C | 23.4mg | 151% | |
| Vitamin A | 0.7mg | 85% | |
| Iron | 9.8mg | 212% | |
| Calcium | 25.4mg | 10% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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